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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Guatemalan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the beef, water and a big pinch of salt in a large saucepan and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until the beef is very tender. | 2. Remove the beef to a bowl, reserving the broth, and set aside to cool | 3. When cool enough to handle, shred the beef with your fingers and set aside. | 4. While the beef is simmering, place the onion, tomatoes, tomatillos and chiles in a food processor or blender and puree, adding a little water if necessary. | 5. Heat the oil in a large pot over medium flame. Add the onion-tomato puree and simmer until the puree is cooked down and darkens somewhat in color, about 10 minutes. Do not burn. | 6. Add the shredded beef and about 3 cups of the broth to the onion-tomato puree and season with salt and pepper. Simmer for about 15 minutes. | 7. Stir in the potatoes, onions and a little more broth or water if necessary Simmer until the potatoes and carrots are cooked through, about 15-20 minutes. | 8. Stir in the breadcrumbs to thicken the sauce. | 9. Then stir in the chopped cilantro, adjust seasoning and serve hot with corn tortillas or rice. | 10. *Variations. | 11. Use 1 or 2 shredded fresh corn tortillas to thicken the sauce instead of the breadcrumbs if you like. If the sauce has thickened enough while simmering, neither thickener may be necessary. | 12. Add 2 teaspoon achiote seasoning to the onion-tomato puree for added flavor. Bricks of achiote seasoning can be found at many Latin markets. | 13. The potatoes and carrots can be eliminated if you like. | 14. Canned tomatoes and tomatillos work just fine in this recipe. | 15. Two cups of chopped tomatoes can be used if you would like to eliminate the tomatillos. | 16. If you can't find guajillo chiles, use anchos or pasillas. Or substitute with 1 tablespoon of paprika and 1/4 teaspoon of cayenne pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef steak	2	lbs	cubed	2801.6064	0.0	149.6003	244.8006
water	5	cups		0.0	0.0	0.0	0.0
oil	2 -3			0.0	0.0	0.0	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
tomato	1	cup	chopped	26.82	5.7961	1.3112	0.298
tomatillo	1	cup	chopped	42.24	7.7088	1.2672	1.3464
guajillo chilies	2 -3		deseeded chopped	-	-	-	-
salt pepper				-	-	-	-
potato	1		peeled chopped	-	-	-	-
carrot	2 -3		peeled chopped	0.0	0.0	0.0	0.0
breadcrumb	1/2	cup		-	-	-	-
cilantro	1	bunch	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.